- Costco says 'prices will go up' in the wake of US trade war with China as tariffs rise - 4 Updates
- OT I bought a 18" Lasko Pedestal Fan to take my Nordictracking to the next level! - 4 Updates
- Thursday lunch - 6 Updates
- A pretty darn good mustard... - 6 Updates
- Microwave with voice commands - 2 Updates
- Meatloaf in the Ninja Foodi - 1 Update
- statins bad? - 1 Update
- Steaks on the Sizzle Zone - 1 Update
| Dave Smith <adavid.smith@sympatico.ca>: Jun 01 10:33AM -0400 On 2019-06-01 6:41 a.m., Cindy Hamilton wrote: >> Then what? >> leo > Then you'll be paying $20 for an ordinary pair of underwear. It is so much more economical to pay only 5 and to replace them every two months. I used to get Dakota Tshirts from Mark's Work Wearhouse. They were $16 each. They had a nice comfortable material and they lasted for years without wearing or fading. I few months ago I had to replace some that were more than 10 years old. The now ones have been sourced elsewhere and within a couple months the material had already thinned and the collars were all wonky. |
| Gary <g.majors@att.net>: Jun 01 11:08AM -0400 Dave Smith wrote: > > Then you'll be paying $20 for an ordinary pair of underwear. > It is so much more economical to pay only 5 and to replace them every > two months. Davers, if you're paying $5 for an ordinary pair of underwear and that lasts only 2 months, you must have some serious butt problems. Or serious washing machine problems. dude! |
| dsi1 <dsi123@hawaiiantel.net>: Jun 01 09:39AM -0700 > >> Well DUH!! I know about the chimes restaurants ;) > damn spell checker.. ^Chinese Your spell checker wants to make America great again. |
| Gary <g.majors@att.net>: Jun 01 12:52PM -0400 dsi1 wrote: > > >> Well DUH!! I know about the chimes restaurants ;) > > damn spell checker.. ^Chinese > Your spell checker wants to make America great again. Contrary to popular belief in this ng, in my lifetime, Reagan was the only president that made America great again. |
| penmart01@aol.com: Jun 01 11:47AM -0400 On Sat, 1 Jun 2019 06:15:02 -0700 (PDT), John Kuthe >I'm EXERCISING!! IN my room, with the Hunter Douglas 2" WOOD blinds drawn! 30mins on Da Nordictrack is a fantastic cardio workout, and I feel GOOD >after, after I shower and rest! >John Kuthe... Being in the draft of a large fan blowing on you while working up a sweat is a great way to get sick. A fan won't lower the room temperature, but it will lower skin temperature by evaporation and that's how you'll get sick. And you're supposed to perspire from a work out. |
| dsi1 <dsi123@hawaiiantel.net>: Jun 01 09:34AM -0700 On Saturday, June 1, 2019 at 5:47:35 AM UTC-10, Sheldon wrote: > temperature, but it will lower skin temperature by evaporation and > that's how you'll get sick. And you're supposed to perspire from a > work out. You might want to rethink your logic. If your body didn't want to lower your skin temperature by evaporation, it wouldn't perspire. Perspiration, along with vasodilation, is a cool adaption by humans to transfer heat out of their bodies through the skin to the air. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jun 01 09:43AM -0700 On Saturday, June 1, 2019 at 12:34:13 PM UTC-4, dsi1 wrote: > > that's how you'll get sick. And you're supposed to perspire from a > > work out. > You might want to rethink your logic. If your body didn't want to lower your skin temperature by evaporation, it wouldn't perspire. Perspiration, along with vasodilation, is a cool adaption by humans to transfer heat out of their bodies through the skin to the air. He still believes you can catch a cold by being cold. Just like his mom told him 80 years ago. Cindy Hamilton |
| Gary <g.majors@att.net>: Jun 01 12:52PM -0400 > temperature, but it will lower skin temperature by evaporation and > that's how you'll get sick. And you're supposed to perspire from a > work out. failed thinking from someone that works hard driving an air condidtioned tractor. |
| Dave Smith <adavid.smith@sympatico.ca>: Jun 01 10:29AM -0400 On 2019-06-01 6:26 a.m., Cindy Hamilton wrote: > On Friday, May 31, 2019 at 5:40:32 PM UTC-4, lucreti...@fl.it wrote: >> Well distilled water is good for the steam iron :) > Iron? I seem to recall that word, but I've forgotten what it's for. ;) I found out the hard way that it is not for waxing skis. |
| penmart01@aol.com: Jun 01 11:15AM -0400 >>20 years of ironing, poor woman! >Clearly you don't do the ironing for your partner or you would have >known what I meant! We both do ironing, and I actually enjoy ironing. In fact we recently bought a new iron and it works great. https://www.amazon.com/BLACK-DECKER-Advantage-Professional-D2030/dp/B00GJB79X0/ref=sxin_6_ac_d_rm?crid=35MRO6S7QJW3J&keywords=black%2Band%2Bdecker%2Birons%2Bsteam&pd_rd_i=B0006ZUHR0&pd_rd_r=3ba5a9cc-5143-404c-af1f-4ba76553e8e5&pd_rd_w=emw8B&pd_rd_wg=NgQLA&pf_rd_p=0bc35c17-1e0d-4808-b361-20ab11b00973&pf_rd_r=6QKCH46HMYJX0ZDJ58BZ&qid=1559401754&s=gateway&sprefix=black%2Band%2Bdecker%2Biron%2Caps%2C487&th=1 |
| penmart01@aol.com: Jun 01 11:30AM -0400 >Why do you premake everything then keep it in the fridge. Once I >prepare a dinner, I'll go ahead and cook it, eat some, and save >the rest. I like to do all the prep early in the day. Only the beaten eggs went into the fridge... the veggies were on the lowest heat for several hours, and each added at a different time... first potatoes. next peppers, next kielbasa. Last were the eggs, they take a half hour. Cooking 16 eggs quickly they'll burn on the bottom before the top cooks, and it's not possible to flip 16 eggs. |
| "Ophelia" <OphElsnore@gmail.com>: Jun 01 05:39PM +0100 "Gary" wrote in message news:5CF272B6.2988381A@att.net... Ophelia wrote: > Not something I have ever made. Do I see that you part cook your > potatoes first? > Mentioned it to D and he fancies it <g> Assuming you're asking about the combo of potato, onion and spam: - Microwave the potato until almost done then cube it I often leave it in too long and it's fully cooked but that's ok. Cubing it then, it will tend to fall apart some but that's ok too. - then put cubed potato, raw choppen onion, and Spam right from the can into a frying pan with a little oil and butter and brown it all stirring once or twice but do let it sit cooking long too. The applesauce on the side is a good compliment. Also a juicy fried egg on top would be good. For the microwaved "chunky mashed potato" only, Just microwave it until done but in 2-3 steps. Cook for a couple of minutes, let it sit for 4 minutes then flip over and microwave again. If a large potato, you might have to do that a 3rd time. Then cross cut it using a knife and spoon, turn the bowl sideways and cross cut again with some butter and S&P. Do this turning and cutting a few times until texture is how you want it and butter and S&P is mixed in. Again, applesauce on the side and a juicy egg on top is a good thing. :) ==== Thanks very much:))) |
| graham <g.stereo@shaw.ca>: Jun 01 10:45AM -0600 >> Cindy Hamilton > Suffice to say, mine is more than 20 years old so you know how much > it's been used :) I use mine regularly to iron shirts. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Jun 01 09:51AM -0700 On Saturday, June 1, 2019 at 12:45:54 PM UTC-4, graham wrote: > > Suffice to say, mine is more than 20 years old so you know how much > > it's been used :) > I use mine regularly to iron shirts. Good for you. I buy stuff that doesn't have to be ironed, and I never go anywhere I have to dress up. It's all business casual where I work. Cindy Hamilton |
| jmcquown <j_mcquown@comcast.net>: Jun 01 10:22AM -0400 On 6/1/2019 9:40 AM, U.S. Janet B. wrote: > doesn't even make sense. The equipment involved is so different that > knocking it down and setting it up to do those two different tasks > would take months to do. JanetB, why on earth would you post something that makes sense? ;) Jill |
| Dave Smith <adavid.smith@sympatico.ca>: Jun 01 10:27AM -0400 On 2019-06-01 12:06 a.m., dsi1 wrote: > planet. "Gluten-free" does not scare people, you just been hanging > around here for too long. This group should be called > scared.food.cooking. Gluten free will not scare people away from most products. Hopefully, most people know that some products are naturally gluten, like most fruits and vegetables, oats and corn. Sticking a label will attract people who are trying to eat gluten free but don't realize that those things were gluten free before labels were invented. I see no reason to eat gluten free. I have tried breads and baked goods that were gluten free. No thanks, I would rather eat the gluten. |
| ChristKiller@deathtochristianity.pl: Jun 01 10:46AM -0500 On Sat, 1 Jun 2019 10:22:58 -0400, jmcquown <j_mcquown@comcast.net> wrote: >> would take months to do. >JanetB, why on earth would you post something that makes sense? ;) >Jill as soon as she does let me know. -- ____/~~~sine qua non~~~\____ |
| ChristKiller@deathtochristianity.pl: Jun 01 10:47AM -0500 On Sat, 1 Jun 2019 10:21:04 -0400, Dave Smith >FWIW I was told by a local baker that they source their gluten free >products because they can't ensure that it is not contaminated by other >products they are making. Thank you. -- ____/~~~sine qua non~~~\____ |
| penmart01@aol.com: Jun 01 12:13PM -0400 On Sat, 1 Jun 2019 09:37:47 -0400, jmcquown <j_mcquown@comcast.net> wrote: >jelly sandwich using a toasted corn tortilla. I'm willing to try a lot >of food things but that combo doesn't sound remotely good. >I gather he doesn't have a problem with corn gluten. We buy mostly flour tortillas, we like them for 'wraps', but we're not concerned about gluten. However large food plants can be producing many products utilizing many different ingredients... large dairies often produce ice cream to save transportation costs so will have many flavoring ingredients on the premises, like nuts and grains. |
| graham <g.stereo@shaw.ca>: Jun 01 10:48AM -0600 On 2019-06-01 8:21 a.m., Dave Smith wrote: > FWIW I was told by a local baker that they source their gluten free > products because they can't ensure that it is not contaminated by other > products they are making. I know a little boy who has just been diagnosed as a coeliac. His parents have had to replace any scratched non-stick pan as his sensitivity is measured in ppm!!! |
| "Ophelia" <OphElsnore@gmail.com>: Jun 01 03:35PM +0100 "Terry Coombs" wrote in message news:qcs1ld$4jf$1@dont-email.me... On 5/31/2019 3:28 AM, Ophelia wrote: > at once:)) > I'm afraid I have to rely on my bread maker (unless I make a no-knead > bread) The old 'arfur' took over my hands ages ago. I freeze most of it as soon as it's completely cooled off . It takes just a few minutes to thaw anything but a loaf , I use the toaster oven set on about 175°F . The stove is like most new appliances , controlled by a circuit board and solid state electronics . This is the second time I've replaced it ... Snag ==== Oh dear. How long have you had it? Could you not complain to the maker? |
| penmart01@aol.com: Jun 01 11:53AM -0400 >Cutting the grass once a week was the big one. >We always had huge yards and most years in one place it also >featured several steep parts. A 4 hour job with a push mower. Four hours with a push mower couldn't be much of a lawn |
| Gary <g.majors@att.net>: Jun 01 11:13AM -0400 jmcquown wrote: > IMHO, plain ketchup is boring. Cooked for 75 minutes on top of a meat loaf educates ketchup. Add worcesthershire to it first and it has a college degree. :) |
| Gary <g.majors@att.net>: Jun 01 10:54AM -0400 Bruce wrote: > >No flushing? Your bathroom(s) are probably a serious health > >hazard by now. > Good, you were not in your City Hall. Yeah, you heard about that. I stay home mostly where it's fairly safe. |
| Ed Pawlowski <esp@snet.xxx>: Jun 01 10:37AM -0400 > it with Ruffino red, Chuck tastes like beef, ribeye tastes like > chicken... I see no point in a pricey grill for ribeye... rib should > be an oven roast. Rib steaks are sad. The butcher that cut them for us was named Chuck so you can call them Chuck steaks. We like the chicken rib eyes. You should see the eggs it starts from. |
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